Ham and Potato Soup
This ham and potato soup is a thick, creamy, one-pot comfort classic made with tender Russet potatoes, savory diced ham, and a rich, velvety broth built on a simple roux. It comes together in under an hour, makes excellent use of leftover holiday ham, and tastes even better the next day — making it one of the most rewarding soups you can add to your weeknight rotation.
Equipment
- Large Dutch oven or heavy-bottomed pot - At least 5 to 6 quart capacity
- Wooden spoon or silicone spatula - For stirring
- Chef's knife and cutting board - For dicing vegetables and ham
- Vegetable peeler - For peeling potatoes and carrots
- Ladle - For serving
- Measuring cups and spoons
- Potato masher - (optional) For mashing some potatoes to thicken the soup
- Immersion blender - (optional) For a partially blended, creamier texture
Ingredients
- 2 tablespoons unsalted butter - 30g
- 1 medium yellow onion - diced, about 1 cup or 150g
- 3 cloves garlic - minced
- 3 stalks celery - diced, about ¾ cup or 75g
- 3 medium carrots - peeled and diced, about 1 cup or 130g
- 2 lbs Russet potatoes - 900g, peeled and cut into ½-inch cubes
- 2 cups cooked ham - 300g, diced into ½-inch cubes
- 4 cups low-sodium chicken broth - 950ml
- 2 cups whole milk - 475ml
- ¼ cup all-purpose flour - 30g
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- salt and black pepper - to taste
Optional Add-ins
- 1 cup sharp cheddar cheese - 113g, shredded; optional but highly recommended
For Garnish
- sour cream - for serving
- green onions - sliced, for serving
- shredded cheddar cheese - extra, for serving
Instructions
- Peel and cube potatoes into ½-inch pieces and submerge in cold water. Dice the onion, celery, and carrots; mince the garlic; and cube the ham into ½-inch pieces.
- Melt butter in a large Dutch oven over medium heat, then add the onion, celery, and carrots. Cook for 4 to 5 minutes until softened, then add the minced garlic and stir for 30 to 60 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes until the flour coats everything and cooks out its raw taste.
- Slowly pour in the chicken broth, about ½ cup at a time, stirring constantly to prevent lumps. Stir in the garlic powder, onion powder, smoked paprika, dried thyme, and a pinch of salt and pepper.
- Drain the potatoes and add them to the pot along with the diced ham. Increase heat to medium-high and bring the soup to a gentle boil, stirring occasionally.
- Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes, stirring every few minutes, until the potatoes are completely fork-tender. Optionally, mash about a quarter of the potatoes in the pot to thicken the broth.
- Reduce heat to low, pour in the milk while stirring, and warm for 3 to 5 minutes. If using cheddar, add it in batches, stirring after each addition until fully melted.
- Taste and adjust seasoning with additional salt, pepper, or paprika as needed. Ladle into bowls and top with sour cream, green onions, and extra shredded cheddar.
Notes
- Use Russet potatoes for the best natural thickening — their high starch content gives the broth a creamy, velvety texture without extra thickeners.
- Don't skip the roux step. Cooking the flour into the butter and vegetables for a full 1 to 2 minutes is what makes the soup thick and smooth.
- Always reduce heat to low before adding milk to prevent curdling or separation.
- If you have a ham bone, simmer it in the pot with the broth for dramatically deeper flavor — remove before serving.
- Shred cheese from a block rather than using pre-shredded bags. Block cheese melts smoothly without the anti-caking agents that cause graininess.
- Cut all potatoes to a uniform ½-inch size so they cook evenly — no mushy pieces alongside undercooked ones.
- The soup thickens considerably in the fridge. When reheating, stir in a splash of broth or milk to loosen it to your preferred consistency.
- To freeze, swap Russet potatoes for Yukon Gold — they hold their texture better through the freeze-thaw cycle. Freeze in airtight containers for up to 3 months.
- For a slow cooker version, sauté aromatics first, then add everything except milk and cheese to the slow cooker. Cook on low 6 to 8 hours or high 3 to 4 hours, then stir in milk and cheese during the last 30 minutes.
- If the soup turns out too thin, stir together 2 tablespoons cornstarch with ¼ cup cold water and slowly mix it into the simmering soup, cooking for 2 to 3 minutes until thickened.
Nutrition
Serving: 1BowlCalories: 380kcalCarbohydrates: 40gProtein: 23gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 920mgPotassium: 820mgFiber: 4gSugar: 6gVitamin A: 60IUVitamin C: 25mgCalcium: 20mgIron: 10mg
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